Honningkage – Danish honey cake

Preheat the oven to 170°C (340°F) Gas 31/2

Line the cake pan (or pans, if making 3 smaller, round ones) with baking parchment (1 large pan 40 x 30 cm)

Over a low heat, combine the honey, golden syrup and sugar with 100 ml water in a saucepan until melted together. Leave to cool until tepid.

Add the eggs (both whole and yolks) to the bowl of a stand mixer and whisk to combine. Slowly add the tepid syrup mixture into the eggs, beating continuously on high speed.

Combine the flour, bicarbonate of/baking soda, baking powder, salt and spices together, then fold into the egg mixture. Add the orange zest, buttermilk and cream and fold until smooth.

Pour batter into each prepared cake pan. Bake in the preheated oven for around 9–11 minutes, or until well risen, golden brown and springy to the touch. A skewer inserted into the middle should come out clean. Leave to cool for a few minutes in the pans, then turn out onto a wire rack and allow to cool completely.

To make the buttercream, make a sugar syrup by gently heating the sugar in a pan with 2 tablespoons water until fully dissolved. Leave to cool a little. Whisk the butter, egg yolk and vanilla together on high speed, then slowly add the sugar syrup, whisking well with each addition. Continue beating for several minutes until creamy and fluffy. If it does not go fluffy, pop the mixture in the fridge for 30-45 minutes, then whip again when slightly cooled (if the butter is too soft, or the sugar too hot, it may not whip properly at first, but it will be fine when a bit colder).

To assemble, place one cake layer on a serving plate, cover generously with the fluffy buttercream, then add the top layer of cake.

To make the chocolate glaze, melt the butter, chocolate and syrup in a heatproof bowl set over a pan of hot water. Let it cool ever so slightly. Spread over the top of the cake, scatter over chocolate sprinkles and leave the topping to harden before serving.